|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed a pack of turkey that had been opened on 12/3- discarded today to correct.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed chicken that had been cooked that morning and was packaged, and set out on the open display to cool. Product moved to the 2 dr. reach in to finish cooling before being placed out for display.
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
Observed gnats in the faclity today.
6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed avocados stored onthe floor today- put onto shelving to correct.
Observed bottom racks of sushi storage <6" off of the floor.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Clean floor drain near the bakery, observed food and mold build up today.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |